Beef Noodle Soup

Beef Noodle Soup

234 Reviews 9 Pics
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
Brenda Loop
Recipe by  Brenda Loop

“This delicious soup was a favorite of mine while attending college. My family has been enjoying it ever since! Very easy and quick to make. It includes stew meat, mixed vegetables and egg noodles in a beef broth base.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
  2. Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes.

Share It

Reviews (234)

Rate This Recipe
LINDA MCLEAN
400

LINDA MCLEAN

Hey Brenda, this was a really good and totally comforting soup! The only major thing I changed was eliminating the water and beef boullion and using low salt beef broth. After browning my beef and vegies I put everything into my crock pot. For those who mentioned that the meat was tough, the slow cooker seemed to be the answer. I always add more seasonings (garlic and onion powder) and I boiled my egg noodles in a separate sauce pan and then added them to the slow cooker at the very end. Hubby Drew and kid Ash (Ty was at dance) went nuts over this! Thanks Brenda for a very quick and satisfying meal!

CHEFGEE
160

CHEFGEE

Although I'm a trained professional baker, I love making soup and finding a great recipe to use as a jump off is key(I love making soup, but I'm still learning!). I made this soup for a girlfriend who was recuperating from surgery, and needed something nourshing yet light, and very easy to reheat. I played a bit with the recipe by seasoning the meat with seasoned salt, pepper celery salt, and onion powder before sauteeing(pat the meat dry first)with the onion and celery. I also used 1 can of low salt beef broth in place of 2 cups of the water, and I added a can of drained beans(I used large white beans)along wiht the rest of the veggies and noodles. I found that the salt is more controlled, and if the soup needs more salt or pepper, it can be added at the end of cooking. This soup is so nourshing and she loved it. My boyfriend, who was a very picky eater loved it too. You may need to up the liquids, so buy 2 cans of low salt beef broth just in case.

APERRY1
150

APERRY1

This soup is delicious. I sauteed everything up the night before and let it simmer in the crockpot the following day, adding the noodles at the end. I think the egg noodles make this dish. Even the husband liked it. We've put it in the "keeper" pile of recipes. I did up the amount of water - up to 7 cups - that seems to be about right for us.

More Reviews

Similar Recipes

Chicken Noodle Soup
(489)

Chicken Noodle Soup

Awesome Chicken Noodle Soup
(226)

Awesome Chicken Noodle Soup

Martha's Vegetable Beef Soup
(153)

Martha's Vegetable Beef Soup

Vegetable Beef Soup I
(49)

Vegetable Beef Soup I

Texas Beef Soup
(51)

Texas Beef Soup

Quick Asian Beef Noodle Soup
(49)

Quick Asian Beef Noodle Soup

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 377 cal
  • 19%
  • Fat
  • 19.4 g
  • 30%
  • Carbs
  • 24.8 g
  • 8%
  • Protein
  • 25.5 g
  • 51%
  • Cholesterol
  • 89 mg
  • 30%
  • Sodium
  • 1040 mg
  • 42%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chicken Noodle Soup

>

next recipe:

Peruvian Beef Noodle Soup (Sopa Criolla)